Thursday, September 13, 2012

Chicken Fajitas

In Texas, we all love our tex-mex.  This is my favorite tex-mex dish (besides queso and guacamole, of course)!

2 chicken breasts, thinly sliced against the grain
1 large onion, thinly sliced
1 bell pepper, thinly sliced
vegetable oil

juice of 2 limes
1/3 cup low sodium soy sauce
1/3 cup chicken broth
fresh cracked pepper
1 tsp goya seasoning
1/2 tsp ancho pepper powder

Mix together all marinade ingredients.  Add 1/3 to bowl or zip lock bag with chicken.  Add the remaining marinade to bag with veggies.  Heat oil (~1 tbsp) in dutch oven over medium high heat.  Add chicken.  Cook 3-4 minutes until you can turn without having to pull and chicken develops a crust (do not turn or move earlier).  Flip and cook 3 minutes on other side.  Remove and set aside.  Add veggies and remaining marinade, using liquid and wooden spoon to deglaze pan/chicken drippings. Cook 20-25 minutes stirring often until onions begin to carmelize and liquid has reduced.  Add chicken back to the pan and allow to come together (cooking 3-5) additional minutes.
Serve with tortillas, cheese, pico de gallo, and guacamole.

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